Begin by melting 8 ounces of white chocolate with 2 tablespoons of unsalted butter and 1/4 cup of heavy cream in a double boiler over medium heat. Stir constantly until the mixture is smooth and creamy, about 5-7 minutes.

In a mixing bowl, add 1 cup of finely chopped dried cranberries and 1/2 cup of chopped pistachios to your cooled chocolate mixture. Use a spatula to gently fold the ingredients together until evenly distributed.

Cover the mixing bowl with plastic wrap and place it in the refrigerator for at least 3 hours.

Once the mixture is firm, use a small cookie scoop or your hands to scoop portions of the mixture, shaping them into balls about 1 inch in diameter.

Roll them in powdered sugar until fully coated. Place the truffles back on the parchment-lined sheet for the final chill.

Return the rolled truffles to the refrigerator for an additional 30 minutes to allow them to set firmly.